Easy Zitronenkuchen (German Lemon Cake)

Zitronenkuchen, a moist German lemon pound cake is a classic German sponge cake. It is simple to make, tastes great, and is perfect for preparing in advance. Sometimes the easiest recipes are the best, and there is no better cake to let the lemon flavor shine!

About German Lemon Cake

German lemon cake is a simple sponge cake, infused with citrusy flavor through adding lemon zest and juice. "Zitrone" is the word for lemon in German and "Kuchen" is the name for cake. It is a popular recipe for bake sales at school or a quick coffee break at home. The traditional glaze for this cake is made from powdered sugar and lemon juice - my kids say this is their favourite part of the cake!

How to make Zitronenkuchen

Not only is this cake prepared in no time - it is also straightforward to make. Make a traditional sponge dough, some lemon flavoring, put it in the oven and you're done!

Equipment

Kugelhupf Form - I used a 22cm / 9-inch, but you can also use a loaf form, but beware the baking time will differ.

Zester - a good zester makes things easier and I recently treated myself to a microplane zester and am a genuine fan!

Ingredients

(for the exact measurements, click here for the printable recipe card)

• Greek Yogurt - Thick yogurt makes this cake so wonderfully moist.
• sugar, salt, eggs
• flour Germany type 405, UK plain flour, USA all-purpose flour or cake flour.
• baking powder (affiliate link)
• lemons and lemon extract use organic lemons, as they will be unwaxed, so the peel is suitable for eating. You will use the juice and zest of the lemons. The extract is optional but will intensify the citrusy flavor.
• powdered sugar for the glaze

Recipe Step by Step

• Preheat your oven to 350°F (180°C).
• Place the Greek yogurt, sugar, and eggs into a large mixing bowl and whisk with a hand mixer or stand mixer fitted with the paddle attachment for about 2 minutes, until the sugar has completely dissolved and the mixture is smooth.
• Add the oil, lemon zest, lemon juice, and lemon extract, mixing until well combined. In a separate bowl, whisk together the flour, baking powder (affiliate link), and salt. Gently fold the dry ingredients into the wet ingredients just until combined - be careful not to overmix!
• Pour the batter into a greased 8-inch (22 cm) Bundt pan that's been dusted with breadcrumbs (this helps prevent sticking and creates a nice crust).
• Bake for at least 50 minutes. To check for doneness, insert a toothpick or skewer into the center of the cake - if it comes out clean or with just a few moist crumbs, it's ready.
• Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert it onto the rack to release it from the pan. Allow it to cool completely before glazing.

Glaze for the Zitronenkuchen

• To make the lemon glaze, sieve the powdered sugar into a bowl. Squeeze out the juice from the remaining lemon and add it spoon by spoon to the icing sugar, whisking as you go. You will need between 2-3 tablespoons of lemon juice, although the exact amount will depend on the consistency of your glaze. You want it liquid enough to be able to pour it on your cake, and thick enough that it will stick.
• Pour it over the cake and wait for the glaze to set before serving.

Ensure a perfectly moist lemon cake

• Do not bake it for too long. That is why it is better to test early on if your cake is done. Use a skewer before it's too late.
• Keep all your ingredients at the same temperature.
• Do not skip any steps of the recipe. All the steps are designed to make the consistency of the cake perfect.

Why this is the Best Lemon Cake

• Storage - this cake keeps moist in an airtight container for but to 3 days.
• easy to transport - no chilling required, it's compact and easy to slice.
• perfect for freezing. You can also freeze your Zitronenkuchen in pre-cut slices for a quick treat. Defrost at room temperature for the optimal result.

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Recipe